My F&W
quick save (...)

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

  • SERVINGS: 4
  • FAST
  • VEGETARIAN

The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa.

  1. 1 small zucchini, grated and drained on paper towels (about 1 cup)
  2. 1 cup defrosted frozen corn, drained on paper towels
  3. 1 small red onion, chopped
  4. 2 jalapeño peppers, seeds and ribs removed, chopped
  5. 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon fresh-ground black pepper
  8. 1 teaspoon chili powder
  9. 3/4 pound Monterey jack, grated (about 1 quart)
  10. 8 large (burrito-size) flour tortillas
  11. 2 tablespoons cooking oil
  1. In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
  2. Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
  3. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
Notes Vegetable Tip
All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some—such as corn, peas, and spinach—don't need to be cooked anymore at all. Just defrost and heat.

Suggested Pairing

Pull out the stops with a full-throttle red Zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.